Rocky Path Brownies Recipe

Name: Rocky Path Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BROWNIES:; 1 cup Whole Wheat Pastry Flour; 1 cup All-purpose, Unbleached Flour; 1-1/4 cup Brown Sugar; 1 teaspoon Baking Soda; 1/4 teaspoons Sea Salt; 1/2 cups Peanut Butter (I Used Chunky); 1 cup Nonfat Greek Vanilla Yogurt; 1 whole Banana, Peeled And Mashed; 1 cup Water; 1/3 cups Unsweetened Cocoa Powder; 2 whole Eggs; 1/2 cups Buttermilk (I Used Nonfat Sour Milk); 1-1/2 teaspoon Vanilla; 3/4 cups Dark Chocolate Chips; FOR THE TOPPING:; 1 cup Peanut Butter (I Used Chunky); 1/3 cups Dark Chocolate Chips; 1 cup Chopped Almonds

Servings: persons

FOR THE BROWNIES:
1 cup Whole Wheat Pastry Flour
1 cup All-purpose, Unbleached Flour
1-1/4 cup Brown Sugar
1 teaspoon Baking Soda
1/4 teaspoons Sea Salt
1/2 cups Peanut Butter (I Used Chunky)
1 cup Nonfat Greek Vanilla Yogurt
1 whole Banana, Peeled And Mashed
1 cup Water
1/3 cups Unsweetened Cocoa Powder
2 whole Eggs
1/2 cups Buttermilk (I Used Nonfat Sour Milk)
1-1/2 teaspoon Vanilla
3/4 cups Dark Chocolate Chips
FOR THE TOPPING:
1 cup Peanut Butter (I Used Chunky)
1/3 cups Dark Chocolate Chips
1 cup Chopped Almonds

1
Preheat oven to 350 F. Line a 9 x 13 baking dish with foil (if you let the foil hang over two ends of the pan, you can use it as a handle to remove the brownies from the pan when done) and spray foil with baking spray. Set aside.
2
In a large mixing bowl add flours, sugar, baking soda and salt. Mix and set aside.
3
In a saucepan combine 1/2 cup peanut butter, yogurt, banana, water, and cocoa powder. Over medium heat constantly stir mixture until it boils. Once it boils remove pan from heat and stir it into the dry ingredients. Mix well.
4
Then add in eggs, buttermilk and vanilla. Mix well again. Batter will be thin. Lastly, add in 3/4 cup chocolate chips.
5
Pour batter into the prepared pan. Bake 20-25 minutes or until a toothpick inserted in the center of the brownies comes out clean. Remove from oven.
6
Meanwhile, in a small saucepan make the chocolate peanut butter topper. Add 1 cup peanut butter and 1/3 cup chocolate chips into a saucepan. Stir over low heat until mixture is melted. Pour over hot brownies. Let brownies cool on a wire rack at least 30 minutes. Then top with almonds.
7
Store in fridge if you'd like them to firm up a bit.
8
Enjoy.

1859

kcal

Calories

107

Fat

145

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE BROWNIES:, 1 cup Whole Wheat Pastry Flour, 1 cup All-purpose, Unbleached Flour, 1-1/4 cup Brown Sugar, and more.

Yes, Rocky Path Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rocky Path Brownies

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